Some people are sick of pumpkin season, and have moved on to peppermint season. I can appreciate that. Peppermint is yummy, smells good, and reminds me of all things Christmas. But, peppermint is not a vegetable that I can hide it in my children’s food. The Christmas smell (which Logan says “tastes like trees”) is a dead giveaway. So, we are still rocking pumpkin mania in our house. It’s not even Thanksgiving yet, right?!?!
Though I admit that I’m writing this while listening to holiday music. Drinking a warm beverage out of a red holiday cup. I’m not telling exactly what holiday that beverage represents…
Back to the pumpkin. Organic canned pumpkin is one of my favorite ingredients. I eat it in my overnight oats and blend it into chili. I hide it in my kids’ brownies and smoothies, and they are none the wiser. Same goes for white beans, which I also put in almost all of my baked goods. But sometimes we bake together, and the kids see the ingredients. Ok, we bake together a lot. Like every other day. But baking in our house is GF/DF/Egg Free and nutrient packed…
In order to convince them to accept the beans and the pumpkin in their baked goods, I need to find a really good recipes. That is why I was so excited when one of my go-to recipe bloggers (Chocolate Covered Katie )posted a recipe this fall for Flourless Pumpkin Muffins.
These little gems are scrumptious! I’ve brought these to playdates, sent them in school lunches, enjoyed
three one myself with a cup of tea during my children’s “show time.” They are just plain good. They are considered blender (or food processor) muffins, so that’s something you’ll need, but it means prep and cleanup are breezy. And just as the recipe creator promises, they make your whole house smell like delicious pumpkin pie goodness.
- ½ cup pumpkin puree
- 1½ cups white beans (15-oz can)
- ¼ cup pure maple syrup or honey
- 2 tsp pure vanilla extract
- 2½ tbsp sugar OR pinch stevia (or use 2½ tbsp additional maple syrup and decrease pumpkin by 2½ tbsp)
- ½ cup quick oats
- ¼ cup almond butter OR allergy-friendly alternative
- ¼ tsp salt
- 1¾ tsp cinnamon
- ½ tsp pumpkin pie spice or additional cinnamon
- ¾ tsp baking powder
- ⅛ tsp baking soda
- Preheat oven to 350, and grease a muffin tin or line with cupcake liners.
- Drain the beans, rinse very well, and pat dry.
- Combine all ingredients in a high speed blender or food processor until completely smooth.
- Spoon the batter into the liners, smooth the tops, and bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. ***See my note below!